Scrumptious Grain-Free Snickerdoodles
Scrumptious Grain-Free Snickerdoodles might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 80 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have vanillan extract, coconut flour, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes roughly 25 minutes.
Instructions
Preheat your oven to 375ºF.In a mixing bowl, beat the 1/2 cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren’t cold, otherwise the coconut oil may solidify and leave little chunks).In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.
Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.
Combine the two topping ingredients in a small bowl.Scoop the dough and roll it into balls. Jamie suggests using a small melon ball scooper, but I did them by hand and they were just a little smaller than a golf ball.
Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet (preferably lined with parchment paper or a silicone baking mat – I use a baking mat), and flatten them a bit. They don’t spread much.
Bake the cookies for 15 minutes. They will darken slightly.
Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.